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Fluffy Strawberry Shortcake Recipe with Easy Homemade Buttermilk Biscuits

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A classic strawberry shortcake featuring light, tender homemade buttermilk biscuits paired with fresh macerated strawberries and whipped cream. This recipe is simple, quick, and perfect for summer gatherings.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, cold and cubed
  • 3/4 cup (180 ml) cold buttermilk
  • 1 tablespoon granulated sugar (for biscuits)
  • 2 cups (300 g) fresh strawberries, hulled and sliced
  • 2–3 tablespoons granulated sugar (for strawberries)
  • 1 teaspoon fresh lemon juice
  • 1 cup (240 ml) cold heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prep the Strawberries (10 minutes + chilling): In a medium bowl, combine sliced strawberries, 2-3 tablespoons of granulated sugar, and lemon juice. Toss gently and let sit at room temperature or in the fridge for at least 30 minutes to macerate.
  2. Make the Biscuit Dough (15 minutes): Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add cold, cubed butter and cut into flour mixture using a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized bits of butter.
  3. Add Buttermilk and Form Dough: Pour in cold buttermilk and stir gently with a fork until dough begins to come together. Avoid overmixing; dough should be slightly sticky but hold together when pressed.
  4. Shape the Biscuits (5 minutes): Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold dough in thirds like a letter, pat down again, and repeat once more. Finally, pat dough to about 1-inch thickness and cut rounds with a 2.5-inch biscuit cutter. Press straight down without twisting.
  5. Bake the Biscuits (12-15 minutes): Place biscuits on a parchment-lined baking sheet, close but not touching. Bake until golden brown and springy, about 12-15 minutes. Transfer to a cooling rack.
  6. Whip the Cream (5 minutes): While biscuits bake, pour cold heavy cream into a chilled bowl. Add powdered sugar and vanilla extract. Whip with a mixer or whisk until soft peaks form. Do not overwhip.
  7. Assemble the Strawberry Shortcake: Slice warm biscuits in half horizontally. Spoon macerated strawberries over bottom half, add a dollop of whipped cream, then top with biscuit lid. Garnish with whole berries if desired.

Notes

Use cold butter and cold buttermilk for flaky biscuits. Do not overmix dough to avoid tough biscuits. Macerate strawberries for at least 30 minutes to release juices. Whip cream to soft peaks and assemble shortcakes just before serving to prevent sogginess. For dairy-free or gluten-free options, substitute ingredients accordingly.

Nutrition

Keywords: strawberry shortcake, buttermilk biscuits, homemade dessert, summer dessert, easy strawberry shortcake, whipped cream, fresh strawberries

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